curried almond carrot soup

This puréed soup is so velvety that its hard to believe its vegan. Its lushness comes from a surprising sourceunsweetened almond milk. Curry powder and red pepper flakes give it a nice kick, while cooking the cilantro sprigs in the soup helps balance the sweetness of the carrots. Dont skip the sprinkle of toasted almonds and cilantro leaves, since they not only look pretty but also contribute crunch and freshness.

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